Seaweed Salad

A seaweed salad may not sound appealing if your thinking that green slimy stuff they serve at Japanese restaurants, but I assure you, this recipe is seriously good! It is so light and fresh with a delicious combo of Asian flavours and you won't even know there's seaweed in there. Seaweed is so underrated if you ask me though, and it has one of the broadest ranges of minerals of any food, very similar, in fact to human blood. It gives you a powerful punch of calcium, iron (and vitamin C to improve the iron's bioavailability) and iodine. I like to serve this salad with fresh sashimi but it's also amazing with teryaki  chicken or miso beef. 

Serves 4


25g arame (or wakame) seaweed
1 carrot, julienned
1 small daikon radish, julienned
2/3 pack soba/buckwheat noodles
2 x spring onion, finely sliced
Handful of coriander, chopped
1/2 long red chilli, finely chopped (optional)
1 cup edamame, podded
2 tbsp sesame seeds

Dressing: 2 tbsp apple cider vinegar, 2 tbsp tamari, 1 tbsp lemon juice, ½ tsp sesame oil, 1 tsp honey, 1 tbsp ginger. 


Place the seaweed in a bowl and cover with boiling water for 5 minutes. Rinse and drain and set aside. Meanwhile heat a saucepan of water until boiling and add the noodles. Cook for 3-4 minutes or until al dente. Rinse and drain.

Combine the soba noodles, seaweed, carrot, daikon, spring onion, coriander, chilli, edamame, and sesame seeds in a large bowl. Pour over the dressing and serve with extra fresh coriander.